Inspection findings

Inspection Date

Type

Disposition

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. ... on cook line, par cooked sausage patties held at room temperature 82°

Intermediate - Encrusted, soiled material on slicer.

07/23/2014

Routine - Food

Inspection Completed - No Further Action

High Priority - Employee failed to wash hands before putting on gloves to work with food. ... Upon inspectors arrival the kitchen brigade all immediately donned gloves without handwashing.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. ... Used to store plastic container of wiping cloths.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. ... Tested at 0 PPM FOR CHLORINE OR QUATERNARY AMMONIUM. **Repeat Violation**

High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Multiple glove changes without hand washing.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. ... ... Consumer Advisory is printed on menu but without a symbol preceding it and the same symbol preceding each applicable menu item ... CONSUMER.ADVISORY.Consumption.of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee for the dishwasher **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation. Must wash, rinse and sanitize all wares by hand in the 3 compartment sink until the dishmachine is operating properly. Corrected On Site.

Observed utensils stored in crevices between equipment. knives on the cook's line , Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. sugar, flour Corrected On Site.

1/6/2012

Routine - Food

Inspection Completed - No Further Action

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. MUST WASH RINSE and HAND SANITZE BY HAND IN THE 3 COMPARTMENT SINK UNTIL THE DISHMACHINE IS OPERATING PROPERLY . Corrected On Site.

Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter at wait station at 68 degrees.Was put in reach-in cooler. Must use within 4 hours and discard at 4 hours. Corrected On Site.

Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 5/5/10.

3/5/2010

Routine - Food

Warning Issued

Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Salads

Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.

Sweepstakes

Special limited-time promotion! Submit your review for a chance to win $500 in our sweepstakes!

Enter my review in the Sweepstakes. I have read and accepted the Contest Rules and I understand that my submission will only be entered if all the rules have been followed. The review must be at least 100 words.

Your email address (you will not be contacted unless you win, we do not sell your email address or send any spam):